Creamy Green Cauliflower Soup with Parsley Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 small heads of green cauliflower (or white)
  • pinch of salt and ground black pepper
  • 1 teaspoon extra-virgin olive oil (or better yet olive oil you put in a spray bottle and lightly spray)
  • 1 teaspoon sugar
  • 2 tablespoons vegetable broth (or more for sauteing)
  • small leek, sliced (about 1 cup)
  • 3 cups vegetable stock
  • 1 cup non-sweetened almond milk
  • 1 teaspoons dry mustard
  • ¼ teaspoon ground nutmeg
  • sprinkle cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
parsley sauce
  • ¾ cup parsley leaves (or basil or combine both)
  • 2 tablespoons chopped chives
  • ¼ cup vegetable broth (or olive oil)
  • Pinch of salt & pepper
Instructions
  1. Heat oven to 400 degrees F
  2. Chop the cauliflower into small florets. Measure out 2 cups of cauliflower and place into a bowl. Toss with olive oil, sugar, salt and pepper. Transfer to a baking sheet and spread the cauliflower in a single layer. Bake, stirring once or twice, until the cauliflower is light golden brown, about 20-25 minutes.
  3. Meanwhile, heat the vegetable broth in a large saucepan over medium heat. Add the leak and saute until softened and not brown, 4 to 5 minutes. Add more vegetable broth if the leek is sticking to the saute pan.
  4. Add the remaining chopped cauliflower, the vegetable stock, dry mustard, nutmeg, cayenne pepper, salt and black pepper and stir to combine. Bring the mixture to a gentle simmer and cook, uncovered, stirring occasionally, for about 15 minutes. Add the almond milk and simmer for another 5-10 minutes or until the cauliflower is fork tender.
  5. Remove from heat and allow the mixture to cool slightly. Transfer the mixture to a food processor or blender and blend until smooth and creamy, working in batches if necessary. Return the soup to the saucepan and reheat over medium-low heat. Taste and adjust seasonings.
  6. Ladle the soup into bowls, Top each with roasted cauliflower and drizzle with parsley sauce.
parsley sauce
  1. Chop the herbs and place them in a food processor. Add half the vegetable broth or oil and blend on high until emulsified, adding more liquid as needed. Should be a little thick.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/creamycauliflower/